Cacciucco alla Livornese - Italian Recipe

Cacciucco alla Livornese

🌍 Italian, Tuscany (Livorno) Difficulty: ●●●○○

Livorno's spiced fish stew, richer and more peppery than other Italian fish soups. Tradition calls for as many types of fish as there are c's in the name — five. The broth is built from scraps and carcasses, strained, then used to cook the fish in stages.

Ingredients

• 1.5kg mixed fish (scorpionfish, octopus, cuttlefish, shrimp, clams)
• 1 onion, 4 garlic, 1 hot chilli
• 400g canned tomatoes
• 200ml red wine
• Toasted bread rubbed with garlic

Method

1. Cooking — Cook cephalopods first (30 min); then firm fish (10 min); then delicate fish and shellfish (5 min).
2. Sautéing — Sauté soffritto; deglaze with wine.
3. Adding — Add tomatoes; simmer 15 min.
4. Layering — Layer fish back in; barely simmer.
5. Ladling — Ladle over garlicky toast.

Tags: mixed fish, onion, canned tomatoes, red wine, toasted bread rubbed with garlic · Source: Brittani's Almanac